Derby Hot Brown Sliders (Printable)

Miniature turkey and bacon sliders with creamy cheese sauce on soft brioche buns, perfect for appetizers.

# What You’ll Need:

→ For the Sliders

01 - 12 brioche slider buns
02 - 12 slices roasted turkey breast
03 - 12 slices cooked bacon
04 - 1 large tomato, thinly sliced
05 - 2 tablespoons unsalted butter, melted

→ For the Mornay Sauce

06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 1 cup whole milk
09 - 1/2 cup heavy cream
10 - 1 cup shredded Gruyère cheese
11 - 1/4 cup freshly grated Parmesan cheese
12 - 1/4 teaspoon ground nutmeg
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ For Garnish

15 - 2 tablespoons chopped fresh parsley
16 - 1/4 cup extra Parmesan cheese, optional

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook for 1 minute. Gradually add milk and cream while whisking until smooth and thickened, about 2 to 3 minutes. Remove from heat and stir in Gruyère, Parmesan, nutmeg, salt, and pepper until cheese is fully melted and sauce is smooth.
03 - Slice the brioche buns in half. Place the bottom halves on the prepared baking sheet.
04 - On each bun bottom, layer a slice of roast turkey, a tomato slice, a spoonful of Mornay sauce, and a slice of crispy bacon.
05 - Place the bun tops on each slider. Brush tops lightly with melted butter.
06 - Sprinkle extra Parmesan cheese over the sliders if desired.
07 - Bake for 10 to 12 minutes, until the buns are golden and the filling is warmed through.
08 - Garnish with chopped parsley and serve warm.

# Expert Tips:

01 -
  • They're impressive enough for your fanciest gathering but simple enough that you won't stress making twelve of them.
  • The Mornay sauce is genuinely silky when you get it right, and people ask for the recipe before they've even finished chewing.
  • You can assemble these hours ahead and just slide them into the oven when guests arrive—no last-minute scrambling.
02 -
  • If your Mornay sauce breaks or gets grainy, it's usually because the heat was too high or the cheeses went in while everything was still boiling—low and slow is the only way with cream sauces.
  • These are infinitely better served immediately, but you can absolutely assemble them several hours ahead and bake them right before your guests arrive, which is honestly the smartest move for party planning.
03 -
  • If you want to add some heat, a tiny pinch of cayenne pepper in the sauce creates this sophisticated kick that nobody can quite identify but everyone loves.
  • These can be assembled the night before and refrigerated, then baked for 12 to 14 minutes instead of 10 to 12—the cold filling just needs a couple extra minutes to heat through.
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